Butcher’s Kitchen Kyoto Kiyamachi Meat

One night I was in the mood for beef, so I searched the Internet and found the yakiniku restaurant I am about to introduce here, Butcher’s Kitchen Kyoto Kiyamachi Meat. The restaurant offers an all-you-can-eat course that includes the famous Kobe beef! When I saw this, I made an instant decision. One weekend night after work, I went to the restaurant on a whim, relying on Google Maps…

A large restaurant perfect for drinking… Butcher’s Kitchen Kyoto Kiyamachi Meat is this kind of restaurant…

Butcher’s Kitchen Kyoto Kiyamachi Meat is located on the third floor of a building at the intersection of Kiyamachi Dori and Ryoma Dori. When I looked up the restaurant’s trade name, “Butcher’s Kitchen,” on the Internet, I detected a popular yakiniku specialty restaurant that operates several all-you-can-eat yakiniku restaurants mainly in Tokyo, and I wondered if it is related to this restaurant. Since the restaurants have separate websites, I wonder if they are different restaurants that just happen to have the same restaurant name. Well, as long as I can eat delicious yakiniku, I don’t care either way.

Aside from that, the restaurant maintains a wide space from the entrance to the back, and according to the official information, there are 110 seats for customers on one floor. With this many seats, it would be perfect for an office party, wouldn’t it? In addition to all-you-can-eat yakiniku, you can add an all-you-can-drink option, and if you have a large group, it seems possible to charter the restaurant… If you are a businessman working in the Kyoto area, you may want to keep this restaurant on hand in case you are asked to be the organizer of a banquet.

My wish for all-you-can-eat Kobe beef did not come true… What was the premium plan of Butcher’s Kitchen Kyoto Kiyamachi Meat that I ordered instead?

I wanted to introduce the all-you-can-eat Kobe beef plan at Butcher’s Kitchen Kyoto Kiyamachi Meat… but unfortunately, I was not able to order this plan this time. The menu on the table showed…

There were three all-you-can-eat plans listed like this: the light plan, the standard plan, and the premium plan, but the all-you-can-eat Kobe beef plan I found on the Internet was not on this list. I am sorry to say, but there is no choice. Instead, I decided to order the 120-minute course of the Premium Plan (price: 4,700 yen including tax).

The menu list above, by my count, contained a total of 63 dishes, including beef, pork, and chicken. In addition to this, there was an all-you-can-eat buffet with vegetable salad, curry, kimchi…

If you add these items to the menu, the total number of items on the menu seems to be as many as 90. With a total of 90 choices, doesn’t it sound like anyone can enjoy a satisfying yakiniku life, no matter who they are?

But actually, that is not the case. The reason is that not all of the 63 types of meat on the yakiniku menu are different from each other, but rather the same meat with different seasonings. For example, there are three options for beef tongue: salt, leek salt sauce, and negi mamire, and these are listed as three different items on the menu. Therefore, there are only about 10 types of beef on the menu in total, which was not enough for me on this day when I visited the restaurant for the all-you-can-eat beef menu.

Now, let me introduce the yakiniku menu I had that day one by one…

Kuroge Wagyu Beef Extra High Grade Kalbi (Salt)

The first dish was the signature dish of the course, the “Kuroge Wagyu  Beef Extra High Grade Kalbi”. What came out were three slices of meat the size of a 500-yen coin. I thought to myself, “How small! I thought to myself. It was all-you-can-eat anyway, so they should have served more. Well, the meat is tender and fatty, but not too fatty, so it is easy to eat.

Beef tongue covered with green onion

The second dish is beef tongue smeared with leeks. Three thin slices of beef tongue topped with chopped green onions. To be honest, it is not so much “covered with green onions”. The taste is orthodox, and the meat is a little tough, with a strong meaty flavor.

Dejikalbi (Pork Ribs)

The third item on the menu was the only pork dish of the day, Dejikalbi, a single piece of meat more than 5 mm thick, this guy is quite impressive to look at. The seasoning is one choice of spicy miso. The meat was tight, meaty, and satisfying.

Thinly Sliced Sirloin

The fourth dish was thinly sliced sirloin. There were several flavor options, but I chose the “yakisuki” option, and was served two thin slices of meat with a light soy sauce sauce (note: raw eggs are not included, and you can get them yourself from the buffet).

This has already promised you how to eat it. The surface is quickly seared, and then the meat is doused in beaten egg. This is a reproduction of Yazawayaki, the famous sirloin of Yakiniku Yazawa Kyoto. Although it is a sirloin, the meat is more like a loin, so I felt like I was eating firm, chewy red meat. I recommend eating the remaining beaten egg, which has absorbed the juices and sauce, as a tamagokakegohan (TKG) over white rice.

Wagyu beef marinated in a pot

The fifth dish was the pot-marinated Kuroge Wagyu beef. The only seasoning was miso. When I peeked inside, I was a little disappointed to see that the beef was cut into bite-sized pieces instead of a single piece like the thickly sliced jarred ribs I had at 298 Sannomiya. I could not tell which part of the meat it was from, but it was quite chewy and massive.

Kuroge Wagyu Beef Loin

And finally, the last of the beef-style dishes is the Kuroge Wagyu Beef Loin. There was a “yakisuki” option here as well, so I decided to use this seasoning and submerge it in a beaten egg.

It is slightly less fatty and lighter than the sirloin, but as far as this thin slice of meat is concerned, it did not seem to differ too much from the thinly sliced sirloin. Then I personally thought that I could cut either meat into thicker slices and feed them like steaks….

In addition to these, I ordered the internal organs tecchan, liver, akasenmai, and chicken seseri to complete the 90-minute time limit before last order. In my honest opinion, in addition to the lack of beef variations, I was also disappointed that I didn’t eat as much as I expected.

The reason why I didn’t eat as much as I expected is that the smokeless roaster’s heat was underwhelming. Even if you put the meat in the middle of the shichirin, it takes three times longer than other restaurants until the meat is cooked (of course, the heat setting is at max), so it seems that only the meat that has been brought to the table accumulates rapidly. I had to cook the “degikalbi” for about 15 minutes before I was ready to eat it.

For this reason, I do not recommend this restaurant for those who, like me this time, want to eat mainly beef with gusto. If you want to eat beef, pork, and chicken in a well-balanced way, or if you want to try multiple variations of seasonings, I can recommend this restaurant. The only thing I can’t help is that the heat is too weak… If you are a restaurant worker, could you please improve it?

Reservations for the all-you-can-eat Kobe beef course must be made at least 3 days in advance……..To get to Butcher’s Kitchen Kyoto Kiyamachi Meat, a 3-minute walk from the nearest station, Sanjo Station on the Keihan Electric Railway line.

I later checked online and found out that it is necessary to make a reservation at least three days prior to the date of visit (Hot Pepper information). Since online reservations require a minimum of two people, it would basically mean that a one-person person like me would not be able to reach the course.

Based on my experience this time, I would not revisit unless the roaster is at least a little more powerful, but the all-you-can-eat Kobe beef is still hard to pass up. I might have to find a buddy and revisit, or call the restaurant directly and ask them to allow me to eat alone…

Here are the details of the restaurant…

It is a 5-minute walk from Kyoto Shiyakusho-mae Station on the Kyoto Municipal Subway Tozai Line, and an 8-minute walk from Kyoto Kawaramachi Station on the Hankyu Kyoto Line.

P.S. If you are looking for delicious BBQ in Kyoto, please stop by this article below…